Jackfruit holds a special place among Bengal's summer fruits. The sweet smell of ripe jackfruit, its juicy taste and the nostalgia it brings are like a piece of memory rooted in the village soil. And when jackfruit takes the form of pitha, it is no longer just food but a blend of festivity, tradition and home comfort.

Jackfruit pitha has a special place in our rural cooking culture. Made from ripe jackfruit pulp, coconut, rice flour and date-palm jaggery, it is both tasty and easy to make with simple ingredients. In winter or at a festival, at any time, this pitha can bring a taste of home. Here is the recipe.

• Ripe jackfruit: 15 to 20 pods
• Rice flour: one cup
• Sugar or jaggery: half a cup
• Coconut: half a cup
• Salt: a little
• Water: as needed
• Oil for frying

First remove the seeds from the jackfruit and extract the pulp from the pods. Mix the pulp with the rice flour, sugar or jaggery, coconut, a little salt and water as needed to make a thick batter.

Then heat oil in a karai on the stove. When the oil is hot, drop in small amounts of the batter, shaped like fritters (bora), and fry until golden. Your delicious jackfruit pitha is ready.

Source: Jagonews24. First published in Bengali on The Agro News.